Sofas and rosemary goat
48 rooms:
48 slices 5cm in diameter and 2 cm thick ash goat
Bread
rosemary
12 black olives
Arrange the slices of goat cheese on the bread slices . Add a little rosemary and 1/4 olive .
Place in a hot oven at 180 ° C ( gas mark 6 ) until the filling colors . Remove and serve hot.
Hot canapés Roquefort
48 rooms:
500 g Roquefort
Bread
10 chives , chopped
Dispose of Roquefort on bread slices covering the whole surface . Add chives.
Place in oven at 180 ° C ( gas mark 6) until the Roquefort softens slightly. Remove and serve hot.
Hot canapés with bacon
48 rooms:
200 g cheese county cut 48 slices of 5 cm x5
Bread
20 slices of bacon cut into strips
48 thin slices of fresh plums
Arrange the slices of bread on the county , add a few slices of bacon and add 1 slice of prune.
Place in oven at 180 ° C ( gas mark 6) until the county is slightly melted . Remove and serve hot.
Hot in Sofas Emmenthal
48 rooms:
200 g Emmenthal cut into 48 thin slices of 5 x 5 cm
Bread
20 Paris mushrooms sliced
48 slices of chorizo
2 sprigs of parsley
Have Emmenthal on slices of bread. Add a few slices of Paris mushrooms , 1 slice of chorizo and a little chopped parsley.
Place in oven at 180 ° C ( gas mark 6) until slightly melted Emmenthal . Remove and serve hot.
Hot canapés shrimp
48 rooms:
200 g Emmenthal cut into 48 thin slices of 5 x 5 cm
Bread
144 peeled shrimp
48 lime zest
Cinnamon
Have Emmenthal on slices of bread. Add 3crevettes on each slice and zest of 1 lime . Sprinkle lightly with cinnamon .
Skip to warm in an oven at 180 ° C ( gas mark 6) until slightly melted Emmenthal . Remove and serve hot.
Warm bread with nuts, salmon and Roquefort
20 rooms:
20 slices of bread with walnuts
20 small pieces of 3 cm x 3 Roquefort
100 g smoked salmon sliced into thin strips
20 lemon zest
Cut 20 sofas in the bread . Spread Roquefort with a knife. Add the chopped salmon and lemon zest.
Place in a hot oven at 180 ° C ( gas mark 6) 3 minutes.
Warm bread with walnuts and Saint- Jacques
20 rooms:
20 slices of bread with walnuts
100 g of grated Emmenthal
20 Walnut St. Jacques cooked with coral
1 clove garlic, minced
Herbes de Provence
Cut 20 sofas in the bread . Have Emmenthal , nuts of St. Jacques , garlic and a few herbs.
Place in a hot oven at 180 ° C ( gas mark 6) , 3-5 minutes.
Warm bread with walnuts and goat cheese
20 rooms:
20 slices of bread with walnuts
20 slices of goat Sainte-Maure Ash
grated parmesan
20 walnut halves
Cut 20 round sofas in the bread . Arrange the bread slices goat. Sprinkle with Parmesan . Place in a hot oven at 180 ° C ( gas mark 6) minutes.
The cheese should be warm but not sinking. Garnish with a walnut kernels .
Warm bread with nuts, foie gras and olive
20 rooms:
20 slices of bread with walnuts
20 slices of foie gras 5 to 6 cm in diameter
10 black olives, pitted and chopped
Cut 20 round sofas in the bread . Arrange the sliced foie gras and sliced olives .
Place in a hot oven at 180 ° C ( gas mark 6) for 5 minutes.
48 rooms:
48 slices 5cm in diameter and 2 cm thick ash goat
Bread
rosemary
12 black olives
Arrange the slices of goat cheese on the bread slices . Add a little rosemary and 1/4 olive .
Place in a hot oven at 180 ° C ( gas mark 6 ) until the filling colors . Remove and serve hot.
Hot canapés Roquefort
48 rooms:
500 g Roquefort
Bread
10 chives , chopped
Dispose of Roquefort on bread slices covering the whole surface . Add chives.
Place in oven at 180 ° C ( gas mark 6) until the Roquefort softens slightly. Remove and serve hot.
Hot canapés with bacon
48 rooms:
200 g cheese county cut 48 slices of 5 cm x5
Bread
20 slices of bacon cut into strips
48 thin slices of fresh plums
Arrange the slices of bread on the county , add a few slices of bacon and add 1 slice of prune.
Place in oven at 180 ° C ( gas mark 6) until the county is slightly melted . Remove and serve hot.
Hot in Sofas Emmenthal
48 rooms:
200 g Emmenthal cut into 48 thin slices of 5 x 5 cm
Bread
20 Paris mushrooms sliced
48 slices of chorizo
2 sprigs of parsley
Have Emmenthal on slices of bread. Add a few slices of Paris mushrooms , 1 slice of chorizo and a little chopped parsley.
Place in oven at 180 ° C ( gas mark 6) until slightly melted Emmenthal . Remove and serve hot.
Hot canapés shrimp
48 rooms:
200 g Emmenthal cut into 48 thin slices of 5 x 5 cm
Bread
144 peeled shrimp
48 lime zest
Cinnamon
Have Emmenthal on slices of bread. Add 3crevettes on each slice and zest of 1 lime . Sprinkle lightly with cinnamon .
Skip to warm in an oven at 180 ° C ( gas mark 6) until slightly melted Emmenthal . Remove and serve hot.
Warm bread with nuts, salmon and Roquefort
20 rooms:
20 slices of bread with walnuts
20 small pieces of 3 cm x 3 Roquefort
100 g smoked salmon sliced into thin strips
20 lemon zest
Cut 20 sofas in the bread . Spread Roquefort with a knife. Add the chopped salmon and lemon zest.
Place in a hot oven at 180 ° C ( gas mark 6) 3 minutes.
Warm bread with walnuts and Saint- Jacques
20 rooms:
20 slices of bread with walnuts
100 g of grated Emmenthal
20 Walnut St. Jacques cooked with coral
1 clove garlic, minced
Herbes de Provence
Cut 20 sofas in the bread . Have Emmenthal , nuts of St. Jacques , garlic and a few herbs.
Place in a hot oven at 180 ° C ( gas mark 6) , 3-5 minutes.
Warm bread with walnuts and goat cheese
20 rooms:
20 slices of bread with walnuts
20 slices of goat Sainte-Maure Ash
grated parmesan
20 walnut halves
Cut 20 round sofas in the bread . Arrange the bread slices goat. Sprinkle with Parmesan . Place in a hot oven at 180 ° C ( gas mark 6) minutes.
The cheese should be warm but not sinking. Garnish with a walnut kernels .
Warm bread with nuts, foie gras and olive
20 rooms:
20 slices of bread with walnuts
20 slices of foie gras 5 to 6 cm in diameter
10 black olives, pitted and chopped
Cut 20 round sofas in the bread . Arrange the sliced foie gras and sliced olives .
Place in a hot oven at 180 ° C ( gas mark 6) for 5 minutes.
